Spinach Pancakes
These Spinach Pancakes reminds me of traditional pancakes, but with a healthy twist! I’ve secretly packed them with nutritious ingredients like fresh spinach, almond milk, and coconut yogurt. They’re not only kid-friendly, but also easily customizable to be gluten-free. In less than 30 minutes, I can have a wholesome breakfast that my entire family loves.
Servings: 12 pancakes
Calories: 79kcal
Ingredients
- 1½ cup all-purpose flour or whole wheat flour, or oat flour
- 2 tsp baking powder
- 1 cup baby spinach leaves
- 4 tbsp sugar
- ¾ tsp ground cinnamon
- 1 cup almond milk
- 1 tbsp apple cider vinegar
- 1 tbsp coconut yogurt
- 1 tsp vanilla extract
Instructions
- Place all ingredients into the bowl of a high speed food processor.
- Blend until smooth, scrape down the sides and blend again.
- Transfer batter to a mixing bowl and allow the batter to rest at room temperature for 15-20 minutes before cooking.
- Heat a pan over medium heat and lightly spray with spray oil.
- Using a ¼ cup, scoop batter into the pan to form a pancake. Repeat to form another 2-3 pancakes depending on the size of the pan used.
- Cook the pancakes for 2-3 minutes until small bubbles begin to form on the top of each pancake.
- Turn each pancake and continue to cook for another 2-3 minutes or until cooked through.
- Transfer the pancakes to a plate and repeat with remaining batter until all batter has been used. Batter make approximately 12 pancakes.
- Serve the pancakes with a dollop of whipped cream, whipped coconut cream or yogurt, a drizzle of maple syrup and fresh berries.
Notes
- My #1 Secret Tip for making my Spinach Pancakes is to let the batter rest. I always make sure to let the batter sit for 15-20 minutes because it allows the gluten in the flour to relax and gives the flour time to absorb more liquid. This helps the starches and proteins in the flour do their magic, resulting in fluffier pancakes every time!
- Coating The Pan: If I don’t have cooking spray, I’ll use olive oil, coconut oil, avocado oil, or a little butter to coat the pan. It works just as well and adds a nice touch of flavor.
- Measure Correctly: Pancakes can be tricky, so I make sure to measure my ingredients carefully. I always level out the flour by using a knife to remove any excess.
- Adjust Heat As Needed: If the pancakes are browning too fast, I simply adjust the heat to medium-low. This helps them cook evenly without burning.
- Use Fresh Spinach: I always use fresh baby spinach leaves for the best texture and flavor. Frozen spinach releases too much water and can affect the batter.
Nutrition
Serving: 1pancake | Calories: 79kcal | Carbohydrates: 17g | Protein: 2g | Fat: 0.5g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 30mg | Potassium: 100mg | Fiber: 1g | Sugar: 4g